Chocolate and Mixed Nut Tart in Cookie Crust Recipe

Name: Chocolate and Mixed Nut Tart in Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/4 cup sugar; 1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces; 2 tablespoons (or more) chilled whipping cream; 1 1/2 teaspoons vanilla extract; 3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled; 3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled; 3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled; 3/4 cup light corn syrup; 1/4 cup (packed) golden brown sugar; 1/4 cup (1/2 stick) salted butter, melted, cooled; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup semisweet chocolate chips

Servings: persons

1 1/2 cups all purpose flour
1/4 cup sugar
1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
2 tablespoons (or more) chilled whipping cream
1 1/2 teaspoons vanilla extract
3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled
3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled
3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled
3/4 cup light corn syrup
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) salted butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

1
Combine flour and sugar in processor.
2
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
3
Add 2 tablespoons cream and vanilla extract.
4
Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry.
5
Gather dough together.
6
Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom.
7
(Can be made 1 day ahead.
8
Cover and chill.
9
Let stand at room temperature 30 minutes before filling.)
10
Preheat oven to 350F.
11
Combine all nuts in processor; chop coarsely, using on/off turns.
12
Whisk corn syrup, brown sugar, and melted butter in large bowl to blend.
13
Whisk in eggs and vanilla and almond extracts.
14
Mix in chocolate chips, then nuts.
15
Transfer filling to prepared crust.
16
Bake tart until firmly set in center and top is deep golden brown, about 50 minutes.
17
Cool tart in pan on rack 30 minutes.
18
Push up pan bottom to release tart.
19
Serve warm or at room temperature.

1285

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/4 cup sugar, 1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces, 2 tablespoons (or more) chilled whipping cream, and more.

Yes, Chocolate and Mixed Nut Tart in Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate and Mixed Nut Tart in Cookie Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions